There is no inherent advantage of outside or inside, except perhaps at the bitter end of the bottle, when it is essentially empty anyway. The bottle pressure will be higher, but by the time you reach that point, the bottle is for all intents and purposes empty.
My thought is that when the CO2 is out side the fridge, it stays warm. Possibly warming the beer it is carbonating. And possibly over-foaming the final product.
But if it is inside the fridge the CO2 is the same temp of the beer it is carbonating.
Thoughts?
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